Foodle

う嵐
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As far as unagi goes, this is the shop where the singularity can be found. I have not had to absorb as much information about a single species of fish as I had to on this day. Juicy, succulent, rich, flavourful and delicious, as well as a journey into the textural world of unagi. The perfect sizing, the perfect season and the perfect preparation for each changing day, I think that the shops in shizuoka and Tokyo still have some way to go before getting to this level. Singularity.
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#unagi #uran #japan #food #singularity TL4.49S Less

蒲生中華 信
蒲生
トップは着丼した瞬間、旨い認定しちゃう天津飯
玉子はふわとろ甘みのある餡のとろみ加減も絶妙
玉ねぎ入りでこれがまた甘みを引き立てる名脇役
ここは酢豚もめっちゃ旨い町中華より上品な味
唐揚げは拳級サイズで噛めば上質な肉汁ぶしゅあ
麻婆豆腐程よい辛さと痺れで万人受け間違いなし
杏仁豆腐も硬くなくクリーミーで絶対の必食
なんせ揚げ肉にタレ絡めたもんが全部旨い！
店内も町中華特有の油っぽさがなく漂う清潔感
味はよくある無難系ではなくワンランク上の本格派
常連に愛される系の知る人ぞ知るまだまだ穴場
昭和な町中華とはまた一味違う高レベルな中華店
手際抜群提供も早く息ぴったりなご夫婦？で切り盛り
20260508
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👲本日のメニュー👲
・天津飯定食 1.300円
（唐揚げ、ライス、おまかせ一品付き）
・週替わり定食1.400円
・麻婆豆腐
・杏仁豆腐
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蒲生中華 信
大阪市城東区今福西1-6-25
📞06-6180-6104
営業時間 月～日曜日
ランチ 11:30～14:30
ディナー 17:30〜22:00
定休日 火、水曜日 Less

- Fava Beans - Mako Sole from Fukushima - Scallops - Tender Octopus Stew from Fukushima - Sea Urchin from Noto - Anago Chawanmushi (Egg Custard with Eel) - Ankimo (Monkfish Liver) - Firefly Squid in Miso Marinade - Swordfish - Mehakko (Lightly Pickled Fish) Nigiri - Kohada (Gizzard Shad) from Amakusa - Sumi Ika (Cuttlefish) from Akashi - Isaki (Chicken Grunt) - Tai (Sea Bream) from Awaji - Zuke (Marinated Fish) - Kasugo (Young Sea Bream) - Chutoro (Medium Fatty Tuna) - Aji (Horse Mackerel) from Donchicchi - Otoro (Fatty Tuna) - Shako (Mantis Shrimp) - Torigai (Bird Shell) - Kuruma Ebi (Tiger Prawn) from Koshikijima - Uni (Sea Urchin) - Shima Ebi (Sweet Shrimp) - Anago (Salted Eel) - Oboro (Shredded Egg) with Gourd Roll Less

Recommended bowl: Tantanmen w/ shrimp

Aishin first opened in Niigata prefecture in 2015, before opening in Tokyo in April 2018. The menu here is a collaboration of traditional Chinese skills and Japanese ramen. The niboshi used in the soup is from Ibuki-Shima and the katsuo is from Tosashimizu. Noodles supplied by Mikawaya Seimen. Three main offerings on the menu of Mabomen, Ebi Tantanmen, Niboshi Chuka Soba. The house-recommended Ebi (shrimp) Tantanmen contains ground-up ama ebi shells, black sansho oil, chili oil, minced pork, and negi. When your noodles are eaten, you get risotto type rice for free to mix with your soup. Less

Delicious desserts by @anasofia_23 🤤😋

1) Panna Cotta – rhubarb, English pea sherbert, sancerre

2) Chocolate Mousse – anise fudge, quinoa tuile, kumquat sorbet

3) Paris Brest – huacatay ganache, oat streusel

4a and 4b) strawberry sorbet

5) Coconut, mango,and pineapple pate dễ fruit
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#hungryglomad_washingtondc #bistronomy #dessert #dessertsofinstagram #desserts Less

PUERTO RICAN HIDDEN GEM

Japanese Omelette @caletacafe

Simply some of the best food I’ve had on the Island!

Cool spot nestled between El Convento and The Cathedral in the heart of Old San Juan.

These guys are a whole vibe… they do things their way and it works!

THIS PLACE IS A MUST!

Special Thx to my friend @andres_vizcarrondo for bringing me by.

#sanjuan#brunch#breakfast#puertorico#foodporn Less

Lunchmaxxing at @therivercafelondon 🇬🇧👏🏽☀️
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Always a good time here, especially when the sun is out and flooding the dining room with light. The menu evolves daily with the seasons, but there were a few standout dishes on this visit.

The wood-fired courgette pizzetta was beautifully executed. Ultra-thin, crisp and topped with young pecorino fresco and Roman zucchini. Fresh, salty and completely addictive. The wood oven langoustines with garlic and parsley were delicate and sweet, but it was the new-season Italian asparagus with Parmesan fonduta that stole the show. Tender, earthy and perfectly matched with that rich cheese sauce.

For primi, there wasn’t a weak dish on the table. The mezze maniche with zucchini and mint was excellent, as was the fettuccine with spring peas and guanciale. The salty, peppery richness of the cured pork worked brilliantly with the sweetness of the peas. The clam risotto was another highlight and one I’ll definitely be attempting at home.

For secondi, the veal cutlet with sage and capers was my favourite. A deeply flavourful crust, incredibly tender veal and just enough sage coming through to lift the whole dish.

Dessert is always excellent here. Chocolate Nemesis and lemon tart remain the classics, but the rotating seasonal gelati are equally worth ordering. One of my favourite places to spend a summer afternoon in London 🦅 Less